Here’s another Mom Uptown Original Recipe for you! These Ambrosia Cloud Cupcakes pay tribute to the old-school, grandma’s house, family picnic, kid’s favorite/very questionable side dish: Ambrosia Salad! The cupcake version offers a light vanilla cake with all of the Ambrosia staples piled on top! A cream cheese frosting base with coconut, marshmallows, pineapple, a hint of orange, and a maraschino cherry on top. Enjoy the recipe as it transports you back to your childhood summers!
How to make it an A+: Try it all for a full Ambrosia effect, or simply omit any ingredients you’re not fond of.
Active Time: 30 minutes
Total Time, including allowing the cupcakes to cool: 2 hours
- 1 1/2 cups Flour
- 1 cup Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 stick Unsalted Butter, melted and cooled
- 1/2 cup Whole Milk, at room temperature
- 2 tsp Vanilla
- 1 Egg plus 1 Egg white
- 1/4 cup Sour Cream
- 1 stick Salted Butter, softened
- 8 oz bar of Cream Cheese, softened
- 3 cups Powdered Sugar
- 1 Tbsp fresh Orange Juice
- 1 cup Sweetened coconut
- 1 cup Mini Marshmallows
- 1/2 cup Dried Pineapple, chopped
- 12 Maraschino Cherries
Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin pan with liners.
Prepare the cupcakes. Sift all dry ingredients together in a bowl. In another bowl, mix the remaining, wet ingredients. Combine and divide evenly among muffin liners. Bake for 20-25 minutes, until a toothpick comes out clean. Allow to cool, about an hour.
In the meantime, prepare the frosting. Beat the softened butter and cream cheese together until smooth. With the mixer on low, slowly add the powdered sugar, followed by the orange juice. By hand, gently fold in the remaining ingredients. Frost each cupcake and top each cupcake with a maraschino cherry and enjoy!